Improvement in brocess for manufacturing cheese



strut Wine.

of Eli'zabethtown, in the.

of. which the following is a i I a superior kind of scalded for family-use.

describe my become sticky,

MA A1 SHEAFFER, OFELIZABETHTOWNQ PENNSYLVA IA.

Letters-Patent No. 97,709, dated Decemberi, 1869.

The schedulereferred to in these Letters Patent and making part of. the same I, MARY A. SHE'AFFEB, residing near the borough county of Lancaster, and State of Pennsylvania, have invented a! certain new and improved Process in the Manufacture of Cheese, specification of the mgre dients and manner of i'naking.

The object of my process or invention is to produce V cheese, by utilizing the thick.milkusually fed to. the hogs, so thatit may be adapted forrestauu'ants, and to keep good for months To enable others to make mode or process for making the same. I take the-thick milk, from which the cream has been previously skimmed, say twenty gallons. This I first put intoa kettle, and boib it till well scalded, This is then put into a bag, and allowed to drain in the usual way They bag withits contents .is then soaked in tepid water in cold weather, (common well or spring water will answer in warm weather,) and when soaked therein, say from fourt-o five hours, it is taken out and subjected to pressure, so as tonexpcl-all I the water. When comparatively dry,-the contents of the bag 'are poured upon a table, and alLcrumhled into small pieces (called cheese-rivels) by hand, adding two handfuls (say a gill and ahalf) of fine salt, well mixed in. These rivels are .then. put into a new or clean muslin bag, looselytied, and laidupon a slatted table, so that a free circulation ofair has access to all points. Attention is given by occasionally shaking and turning the bag, to secure a more uniform temperature to the mass, and when it begins to gum or it is ready forthe second boiling. This 'is given to it in a kettle, placed within a larger kettle said cheese, I will now I point.

enough to'allow being'eut with a knife.

.for' months,

provided with boiliugwater, to prevent burning. I now add one-fourth pound of butter, four.table-spoouthis ofwhite sugar, and four or five eggs, well beaten up, before the'material has been heated to the boiling- This heat is continued until the material becomes ropy on :drawing out, and when cool, firm This new forms my improved scalded'eheese for which I find so great a' demand in our market, as a decided improvement over all cheese of this character heretofore known.

Thisv cheese issimply poured into pans, first covered with a cloth, on which it becomes firm, of a rich color, and so highly approved of.

Toiconvert this-cheese into a still more firm body, and give it durability or the property to remain good say two days after made as before said, the cheese is put into a vessel or vessels, covered, and again brought to a boiling heat. This third boiling results'inproducing a cheese deemed superior, andardently sought after by keepers of restaurants and eating-houses, as well as others. I am aware that numerous kinds of cheese are made from sweet milk with the cream, as also; the ordinary scalded cheese, but I-am not aware of this mode or process having been ever known or used before.

' What I claim is, the, above-described composition and mode of making my compound scalded cheese, substantially in the manner described.

MARY A. SHEAFFER. 

